Best Papa Jims Ribs Recipes

JIM'S SECRET FAMILY RECIPE RIBS

Steps:

• Brush ribs with soy sauce. Combine oregano, onion powder and garlic powder; rub over both sides of ribs. Transfer to a large shallow roasting pan; refrigerate, covered, overnight., Preheat oven to 225°. Add lemon-lime soda and, if desired, juice to roasting pan (do not pour over ribs). Bake, covered, until tender, about 3 hours., Meanwhile, make barbecue sauce by dissolving sugar in hot water; combine with remaining ingredients, thinning with additional lemon-lime soda or juice if necessary. Reserve 1 cup for serving., Remove ribs from oven; discard juices. Brush both sides with barbecue sauce. Grill ribs, covered, on a greased grill rack over low direct heat, turning and brushing occasionally with remaining sauce, until heated through, about 10 minutes. Cut into serving-size pieces; serve with reserved sauce.

EASY FALL OFF THE BONE OVEN-BAKED RIBS

Steps:

• Heat oven to 275° Fahrenheit (135C).
• If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
• Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
• Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
• While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
• Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
• Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
• Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
• Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
• To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROMANO

Steps:

• Heat oven to 325 degrees F.
• Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
• Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
• Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
• Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
• Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
• Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
• Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.

BAKED BBQ BABY BACK RIBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipotle pepper in a small bowl until combined.
• Place ribs meat-side down on aluminum foil. Prick back of rib rack several times with a knife.
• Generously apply coating of dry rub to all sides of rib rack.
• With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.
• Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
• Increase oven temperature to 350 degrees F (175 degrees C).
• Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.
• Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
• Cut rack into individual rib segments and serve with more barbeque sauce.

BABY BACK RIBS WITH PAPAYA SAUCE

Steps:

• Place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. Pulse until until the mixture is finely chopped, about 15 seconds.
• Place the ribs into a 9x13-inch glass baking dish and pour the marinade overtop. Mix the ribs around in the marinade to ensure they are evenly coated. Cover with plastic wrap, and refrigerate for at least 6 hours, or overnight for best results.
• Preheat an oven to 400 degrees F (200 degrees C).
• Remove ribs from the marinade, and shake off excess. Scrape the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
• Bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. Baste every 15 minutes with the reserved marinade.

PAPA JIM'S DOUBLE BARBECUE SAUCE

Steps:

• Make the rib sauce first. Mix the rib sauce ingredients in a saucepan and bring to boil, simmer on low for 5 minutes.
• Then make the chicken sauce. Mix ingredients in large bowl. You don't cook this one.
• Here's where the magic happens -- add the two sauces together and stir to combine.

JIM'S "DON'T SPARE THE SPARERIBS" RIBS

Steps:

• At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
• Simmer over medium low heat for 1/2 an hour.
• Chill overnight (keeps several months in the refrigerator).
• The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
• Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
• Allow to sit, refrigerated, overnight.
• The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
• Let sit at room temperature for 45 minutes.
• Take BBQ sauce out of refrigerator and allow to come to room temperature.
• Heat oven to 200- 225 degrees Fahrenheit.
• After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
• Bake 4 hours.
• If the ribs start to look dry, baste them with a little beer.
• About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
• about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
• Once ribs are done, baste them with more sauce, if you like.
• Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
• Serve with plenty of extra sauce on the side, and plenty of napkins.

PAPPY'S SMOKEHOUSE RIBS RECIPE - (3.9/5)

Steps:

• Dust ribs with a medium coating of rub. Cover with a hand full of brown sugar. Let sit at room temp for 30 mins. Place in a 250 degree smoker for four hours. Slather with brown sugar and water sauce, then take a blow torch to it like creme brulee.

PAPA JIM'S RIBS

Steps:

• Fill a large pot with with water, while waiting for water to boil add the following: Half an orange (important) 1 oz liquid smoke 4 tbs of garlic salt 1 tbs ginger (ideal=fresh) 4 tbs meat seasoning 1 tbs lemon pepper Bring to boil and drop in Ribs Let boil for 30 minutes Turn off heat, cover and let stand for 1 hour Take ribs out of water, place on large pan and slather with with BBQ sauce Place on BBQ and take off when brown (about 15 min max)